Mousse cake with mirror glaze and apple confit

Step-by-step cooking

1. Step 1:

   

   Biscuit ingredients.

2. Step 2:

   

   Ingredients for apple confit.

3. Step 3:

   

   Ingredients for caramel mousse.

4. Step 4:

   

   In a tall glass, transfer condensed milk and chocolate. Soak the gelatin in water and, as it swells, transfer it to a glass. Pour water into a saucepan, add sugar and invert syrup, bring to a boil and cook to 103 degrees or 2 minutes. Combine both mixtures, punch with a blender, cover with a film in contact. And in the refrigerator.

5. Step 5:

   

   Caramel should be prepared in advance, at least 12 hours in advance. For mousse and confit, soak gelatin in 60 ml of water (each serving separately - for 10 g of gelatin, 60 ml of water).

6. Step 6:

   

   Place the 16 cm diameter sponge cake ring on a baking sheet covered with parchment. Turn the oven on 175 degrees.

7. Step 7:

   

   Separate 1 protein. Melt the butter.

8. Step 8:

   

   Sift flour into a dough bowl.

9. Step 9:

   

   Add a pinch of salt to the protein and whisk.

10. Step 10:

    

    When the protein has become well fluffy, add 1 tsp sugar and continue to beat a little more, literally to mix. Ready-made whipped protein, strong peaks.

11. Step 11:

    

    In another bowl, break the egg.

12. Step 12:

    

    Start whipping. Add sugar and whisk until frothy and thick ribbons from the whisk.

13. Step 13:

    

    Add the sifted wheat flour.

14. Step 14:

    

    Add the sifted almond flour.

15. Step 15:

    

    Whisk.

16. Step 16:

    

    Add the whipped protein.

17. Step 17:

    

    Gently knead the dough with folding movements. In the process, add the melted and cooled butter.

18. Step 18:

    

    Transfer to the ring. Smooth it out if necessary.

19. Step 19:

    

    Put the biscuit in the oven for 12-15 minutes, check the readiness with a wooden skewer.

20. Step 20:

    

    Cool the finished biscuit with a ring and paper on the grill (or otherwise, but so that the bottom breathes and does not get wet from condensation).

21. Step 21:

    

    For apple confit, remove the zest from the lime (lemon).

22. Step 22:

    

    Peel the apples.

23. Step 23:

    

    Cut the apples into cubes.

24. Step 24:

    

    Add lime juice (lemon) to the apples.

25. Step 25:

    

    Put 250 g of apples (about two thirds of the total volume) in a saucepan.

26. Step 26:

    

    Add sugar to them.

27. Step 27:

    

    Put it on the stove. If the apples are not very juicy, you can add 1 tablespoon of water to them.

28. Step 28:

    

    When the apples become soft, go through them with a blender.

29. Step 29:

    

    This is how the puree turns out.

30. Step 30:

    

    Add lime zest (lemon).

31. Step 31:

    

    Add cinnamon (if you like).

32. Step 32:

    

    Mix well, you can go through the blender again.

33. Step 33:

    

    Dilute starch in 2 tsp of water, add a couple of tablespoons of mashed potatoes to it, mix well and return the starch and mashed potatoes to the rest of the mass in a saucepan.

34. Step 34:

    

    Mix well.

35. Step 35:

    

    Add gelatin, stir until it completely dissolves and remove the saucepan from the heat.

36. Step 36:

    

    Add apples to the puree.

37. Step 37:

    

    Mix well.

38. Step 38:

    

    Put the cooled confit mass on the cooled biscuit.

39. Step 39:

    

    Flatten the surface, tighten the film and put it in the freezer until completely solidified.

40. Step 40:

    

    Prepare a ring with a diameter of 18 cm to assemble the cake. To do this, tighten it with a film perfectly flat, put it on a board or a flat dish with a film down, lay the side with a pastry tape (if you don't have it, you can cut it out of a regular paper file).

41. Step 41:

    

    For a custard base for mousse, put a tablespoon of sugar in a saucepan (25 d).

43. Step 42:

    

    Add starch to sugar and mix well.

44. Step 43:

    

    Add the yolks to the saucepan and mix well.

45. Step 44:

    

    Add milk in portions and mix until smooth.

46. Step 45:

    

    Put a saucepan on the stove and bring to a boil, stirring constantly.

47. Step 46:

    

    Boil the custard base on low heat for a couple of minutes, stirring constantly, and turn off the heat.

48. Step 47:

    

    Transfer the swollen gelatin to the hot custard base.

49. Step 48:

    

    Stir everything well and cool.

50. Step 49:

    

    In a cold bowl, start whipping cold cream.

51. Step 50:

    

    We need a foam of medium splendor. Transfer the cream to the refrigerator.

52. Step 51:

    

    For caramel meringue for mousse, put 100 g of sugar (4 tbsp.l.) in a saucepan

53. Step 52:

    

    Add 2 full tablespoons of water.

54. Step 53:

    

    Mix and put on the stove.

55. Step 54:

    

    It is necessary that the sugar is completely dissolved.

56. Step 55:

    

    You also need to wash off the sugar grains from the walls of the saucepan with a wet brush (moisten it in a cup of water). It is important.

57. Step 56:

    

    When the walls are clean and the syrup has boiled, leave it to cook until caramel color.

58. Step 57:

    

    At the same time, transfer the whites to a whipping bowl.

59. Step 58:

    

    Add a pinch of salt and whisk.

60. Step 59:

    

    When the proteins are well foamed, add 2 tablespoons of sugar and beat until good peaks.

61. Step 60:

    

    Add boiling syrup to the meringue in a thin stream. Make sure that the caramel does not fall on the walls of the dishes and on the blades of the mixer (or on the whisk).

62. Step 61:

    

    Beat until the meringue is completely cooled.

63. Step 62:

    

    Meringue turns out to be very lush and so thick that it does not fall from the corolla.

64. Step 63:

    

    Add the custard base to the meringue. Mix well.

65. Step 64:

    

    Add the last ingredient to the mass for mousse - whipped cream.

66. Step 65:

    

    Mix very well.

67. Step 66:

    

    Cut the sponge cake and confit out of the ring.

68. Step 67:

    

    Remove the ring.

69. Step 68:

    

    After pre-cooling the cake assembly ring, put the mousse in it.

70. Step 69:

    

    Turning the middle of the confit cake down, drown it in the mousse.

71. Step 70:

    

    Bring everything to the same level. Remove the excess mousse with a spatula.

72. Step 71:

    

    Tighten the film and put it in the freezer until the cake is completely frozen.

73. Step 72:

    

    Prepare the cake glazing structure. The elevation for the cake should be smaller than it in diameter. The container for collecting the glaze should be larger and lined with a film. Bring the glaze to 35 degrees.

74. Step 73:

    

    Use a hair dryer to warm up the side of the cake and remove the ring and films from it. Smooth out the sharp corners with your hand.

75. Step 74:

    

    Cover the cake.

76. Step 75:

    

    If the glaze spreads unevenly, help a little on the sides.

77. Step 76:

    

    When the glaze has stopped flowing, remove the excess drops with a spatula.

78. Step 77:

    

    Transfer the cake to the substrate. The author closed the bottom with a chocolate chip painted in gold.

79. Step 78:

    

    For decoration, you can cover chocolate apples with gold.

80. Step 79:

    

    You can also lay out a pattern or a crescent of chocolate chips and make a caramel basket.

81. Step 80:

    

    After 2 hours, the cake can be cut and tasted.

82. Step 81:

    

    Treat and help yourself.